Side Pannel
Chewy Pecan Pie Bars
Chewy Pecan Pie Bars
- Recipe Submitted by maryjosh on 11/01/2017
Ingredients List
- Crust
- ⅔ cup dark brown sugar
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- 2 tablespoons cold water
- Pecan Layer
- ½ cup (1 stick) unsalted butter, softened
- 1 cup dark brown sugar
- ¼ teaspoon salt
- ⅓ cup honey
- ¼ cup all-purpose flour
- 2½ cups coarsely chopped pecans
Directions
Crust
Preheat oven to 350 degrees
Line a 9x13 inch baking pan with parchment paper, allowing the paper to hang over the sides slightly. You will be able to use the paper to lift the bars out when they're cool. (You could also use aluminum foil, but take care to use nonstick foil, or butter the foil really well so the bars don't stick.)
In a food processor, combine the brown sugar, flour and salt. Add in the cold butter cubes and pulse until the mixture resembles sand. Add the water and pulse until the mixture just sticks together.
Pour crust mixture into your prepared pan and press down to form an even layer.
Bake crust in a 350 degree oven for 15 minutes.
Pecan Layer
In a medium bowl, combine the softened butter, brown sugar and salt. Using a handheld mixer, or stand mixer, beat until creamy, about 2 minutes. Add the honey and flour and beat until combined. Fold in the chopped pecans using a spatula. The mixture will be thick.
Using a spoon, dollop pecan mixture all over the top of the hot baked crust. Let it sit for a minute so it starts to melt a bit and then it will be easier to fully spread over the crust. Use an offset spatula or the back of a spoon to spread the pecan mixture evenly over the crust.
Bake the bars in a 350 degree oven for 20 minutes. (The bars will look undercooked, but will thicken as they cool. Be careful not to over bake the bars or else they will be crunchy.)
Let the bars cool for at least an hour. Use the parchment paper to lift the bars out of the pan and cut into squares.
Preheat oven to 350 degrees
Line a 9x13 inch baking pan with parchment paper, allowing the paper to hang over the sides slightly. You will be able to use the paper to lift the bars out when they're cool. (You could also use aluminum foil, but take care to use nonstick foil, or butter the foil really well so the bars don't stick.)
In a food processor, combine the brown sugar, flour and salt. Add in the cold butter cubes and pulse until the mixture resembles sand. Add the water and pulse until the mixture just sticks together.
Pour crust mixture into your prepared pan and press down to form an even layer.
Bake crust in a 350 degree oven for 15 minutes.
Pecan Layer
In a medium bowl, combine the softened butter, brown sugar and salt. Using a handheld mixer, or stand mixer, beat until creamy, about 2 minutes. Add the honey and flour and beat until combined. Fold in the chopped pecans using a spatula. The mixture will be thick.
Using a spoon, dollop pecan mixture all over the top of the hot baked crust. Let it sit for a minute so it starts to melt a bit and then it will be easier to fully spread over the crust. Use an offset spatula or the back of a spoon to spread the pecan mixture evenly over the crust.
Bake the bars in a 350 degree oven for 20 minutes. (The bars will look undercooked, but will thicken as they cool. Be careful not to over bake the bars or else they will be crunchy.)
Let the bars cool for at least an hour. Use the parchment paper to lift the bars out of the pan and cut into squares.
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